Sweet Hot Pecans
Issue date:
December, 2008
Louisiana Cookin'
Servings:
Makes 4 cups - 1/4 pound butter
- 1 quart pecans
- 2 teaspoons Worcestershire sauce
- 4 tablespoons your favorite Louisiana-style hot sauce
- 1 teaspoon cinnamon
- 2 tablespoons sugar
- 1 tablespoon Kosher or sea salt
Recipe photo:
Instructions:
Melt the butter or margarine in a heavy sauté pan or skillet and pan-toast the pecans over medium heat, stirring them often. Add the Worcestershire and hot sauce a few drops at a time while stirring. Blend cinnamon, sugar, and salt; set aside.
When pecans are slightly browned and toasted, remove from heat and sprinkle with seasoning mixture. Toss thoroughly to coat, cool to room temperature, and store in an airtight container.
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